Vinaigrette How To's


Rather than a recipe I wanted to compile a ratio as well as two categories of ingredients.
Basic ratio of salad dressing is 3 parts oil to 1 part vinegar.
The freshness of herbs and quality of components can be especially important but the variety you can make can vary greatly.

Suggested Oils- find oils that are flavorful on their own and of high quality. Most nut oils apply so long as they aren’t rock solid at room temperature (like coconut oil). Some suggestions–

Extra virgin Olive Oil
Walnut Oil (personal favorite)
Almond oil
Mac (macadamia) nut oil
pumpkin seed oil… etc…

Vinegars- You are going to want more than basic white vinegars, they are going to have distinct flavors

Red wine
apple cider
champagne… etc…

then you can add, lets call them extra condiments…
Crushed garlic clove(probably my favorite)
fresh squeezed lemon or other fresh citrus
red pepper flakes (very nice with balsamic and olive oil traditionally btw)

great thing is how simple making vinaigrettes actually is… You can pre make these, add herbs and give them some time to infuse/impart flavor. Or you can chop them up and add them to your salad.

More trying to throw out the basic idea to see what people come up with more or less folliwing these guidelines. The ratio doesn’t HAVE to be 3/1, but it is more or less around there.

Cheers folks

I dig walnut oil, red wine vinegar infused with garlic and a little dash of salt and pepper to go along!

A great combination is very traditional, balsamic with olive oil and some chili pepper!

Another nice one is olive oil, red wine, crushed garlic, salt, pepper and a dash of dijon.

Cheers folks!




Nice. Thanks!